Tomato and Dill–Stuffed Grape Leaves (Dolmas)
Little Middle Eastern dolmas overflow with flavors and travel well in lunch boxes. Look for canned or jarred grape leaves in the ethnic aisle of your grocery store.
Serves: 12Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- 3 scallions, chopped
- 1 medium tomato, diced
- ¼ cup olive oil, divided
- 1 cup uncooked rice
- ½ cup water
- ½ tsp. salt
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. chopped fresh mint
- 40 grape leaves
- 2 Tbsp. lemon juice
- Heat scallions and tomato in 2 tablespoons oil for 2 minutes, then add rice, water, salt, dill, parsley, and mint. Cover and cook for 5 minutes. Remove from heat and cool.
- Place about 2 teaspoons of the rice filling in the center of a grape leaf near the stem. Fold the bottom of the leaf over the filling, then fold in the sides, and roll. Continue with each grape leaf.
- Line the bottom of a pan with extra or torn grape leaves to prevent burning. Add wrapped and filled leaves and add enough water just to cover the dolmas. Add remaining olive oil and bring to a slow simmer.
- Cook for 20 minutes. Drizzle with lemon juice just before serving.